The release of my third cookbook is going to be here before we all know it. But, while we have some time, I want to share a recipe and preview with you! So, the first dish from VYA’s Plant-Based Meal Prep that’s stealing the spotlight is my Hash Brown-Crusted Frittata. Vegan, of course!
I have to say, I’m kinda in a state of disbelief knowing that my third cookbook is coming out! If you had told me in 2011 that this is where I’d be, I don’t know if I’d believe you. That said, I am REALLY proud of this book. When I first signed the contract, I went to my readers and asked what they’re problems with meal prep were. I learned a lot and wanted to make this book as HELPFUL as possible.
That meant catering to beginners as well as seasoned vegans, toeing the line of recipes being delicious, but not inconvenient. The first part of the book is 6 weekly menus for 1 person, all of them being beginner-friendly. (Complete with shopping lists!) The second part is made up of 7 mix & match menus for two or more people, with directions for how to best get everything done.
I’m not joking when I say that this book was the most exhausting of the three. The other two being Vegan Bowl Attack! and Vegan Yack Attack On the Go!, if you’re unfamiliar! And I owe my recipe testers infinite thanks for all of their hard work on this book, in making sure the recipes were top-notch. Now, I don’t want to give too much away, so I’ll share a couple of images from the book after the Hash Brown-Crusted Frittata recipe. And, if you don’t want to miss out on this meal prep masterpiece, make sure to pre-order your copy and get it January 7, 2020!
Hash Brown-Crusted Frittata
- Cast iron skillet
- Mixing bowls
- 1 tablespoon (15 ml) sunflower oil, divided
- 8 ounces (225 g) frozen shredded potato hash browns
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper divided
- 2 cups (260 g) sliced bell peppers, assorted colors
- 1 cup (110 g) sliced yellow onion
- 1 cup (135 g) chickpea flour
- 1/3 cup (30 g) nutritional yeast
- 2 tablespoons (16 g) cornstarch
- 2 teaspoons Kala namak Indian black salt
- 1 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground turmeric optional
- 14 ounces (425 ml) hot vegetable broth
- 1 15-ounce [425 g] can black beans, drained and rinsed
- In a 9-inch (23 cm) cast iron skillet or oven-safe pan, heat 2 teaspoons of the oil over medium heat. Add the hash browns, pressing gently to flatten them into an even layer. Cook until there is some browning on the first side, about 6 minutes, sprinkling the salt and 1/8 teaspoon pepper over the top while they are cooking. Carefully flip the patty onto a plate and set aside. Preheat the oven to 375ºF (190ºC, or gas mark 5).
- Add the remaining 1 teaspoon oil to the skillet along with the bell peppers and onion, and cook, stirring occasionally, until the onions are nearly translucent, about 5 minutes, then remove from the pan and set aside. While the peppers and onions are cooking, whisk together the chickpea flour, nutritional yeast, cornstarch, kala namak, onion powder, baking powder, and turmeric, if using, in a large bowl. Pour the hot vegetable broth into the chickpea flour mixture and whisk until combined.
- Slide the hash brown patty, uncooked side down, back into the skillet, then top with black beans and pepper-onion mixture. Whisk the chickpea mixture to recombine (don’t worry about how thin it is) and pour it over the top. Place the skillet in the oven and bake for 33 to 35 minutes, or until the top is matte and slightly firm.
- Remove the skillet from the oven and let cool on a rack for 15 to 20 minutes before serving. If storing for later, wait 30 minutes before cutting the frittata into quarters. Transfer to 4 storage containers and store in the refrigerator for up to 7 days or in the freezer for up to 3 months (allow to defrost completely in the refrigerator before reheating).
Now that you’ve seen the Hash Brown-Crusted Frittata, check out some more pics from VYA’s Plant-Based Meal Prep! Also, you can see more previews from the recipe testers via #VYAplantbasedmealprep.
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